Salmon Croquettes with Citrus Caper Aioli

Directions

  1. In  a sauté pan add butter and onion and cook for 1-2 minutes.  Add 3 oz flour and whisk to make a roux.  Add milk to pan and cook until thick to make a heavy Bechamel Sauce. 
  2. Remove from heat and add salmon, dill, salt, pepper and lemon juice.  Refrigerate mixture overnight. 
  3. Once refrigerated, using a #20 portion scoop, form 12 balls.  Shape each one into a cone. 
  4. Mix eggs and water together to make an egg wash. Dredge the salmon cones in flour, egg wash and finally bread crumbs.
  5. Heat oil to 350 degrees in deep fryer and cook using the basket method.
  6.   Remove from oil when golden brown, drain then serve with Citrus Caper Aioli. 

Ingredients

  • 2 cups bread crumbs, seasoned
  • 3 oz butter, whole
  • 1 tsp dill, fresh, minced
  • 2 cups flour, all-purpose
  • 3 oz flour, all-purpose
  • 1 tbsp lemon(s), juiced
  • 1/2 tsp McCormick Culinary® Black Pepper, Ground
  • 8 oz Nature's Best Dairy® Milk, Whole
  • 2 oz Peak Fresh Produce® Onion(s), small dice
  • 1 lb salmon, poached, flaked
  • 1/2 tsp salt, kosher
  • 1/2 cup water
  • 2 West Creek® Egg(s), Medium

Citrus Caper Aioli

Directions

  1. In a blender add garlic, Mustard powder, lemon juice, lemon zest, lime juice, lime zest, salt, capers and pepper then puree. 
  2. While running, add egg yolks.  While still running, slowly drizzle in extra virgin olive oil and vegetable oil. 
  3. Refrigerate for service.    

Ingredients

  • 3 egg, yolk(s)
  • 2 garlic, clove(s)
  • 1 lemon(s), zest and juice
  • 1 lime(s), zest and juice
  • 1/4 tsp McCormick Culinary® Black Pepper, Ground
  • 1 tsp mustard, dry
  • 12 oz oil, vegetable
  • 18 oz Piancone® Oil, Olive, Extra Virgin
  • 1 tbsp Roma® Capers 
  • 1/8 tsp salt, kosher